Chicken and coleslaw are one of summer dining‘s most delectable combo’s. But did you know there are over 100 calories, sugar and a ton of saturated fat hiding in the regular shop-bought stuff? So even if you can handle dairy, it’s worth giving it a swerve.
Read more: Should you give up dairy?Swap in this dairy-free coleslaw instead – it’s free from milk products and sugar but still packed full of flavour and nutrients.
Serving chicken with this rainbow salad gives you a load of beautifying nutrients. The raw carrots provide plenty of Vitamin A (essential for clear and bright eyes) and the raw cabbage is an excellent source of Vitamin C – which our skin needs to produce collagen. Cabbage also contains L-glutamine which has anti-inflammatory properties.
Read more: The supplements that every busy woman needsThe turmeric-flavoured chicken is also a health winner. Recent studies have shown turmeric to be effective in treating ailments like Alzheimer’s disease. No wonder it’s been revered in India for 5000 years – even branded the ‘Golden Goddess’.
This recipe serves 4-6 people
For the chicken:
1 chicken, approximately 1 – 1.5 kg
300 g cherry vine tomatoes
2 red onions
2 white onions
2 cloves of garlic
5 tablespoons of olive oil
5 stalks of fresh coriander, chopped
1 teaspoon dried coriander
1 red chilli, chopped
2 teaspoons dried thyme
2 teaspoons of turmeric spice
2 teaspoons salt
½ teaspoon ground black pepper
Juice from 2 lemons
1. Peel and cut the garlic cloves into 6 strips. Place the strips in the chicken flesh after piercing it slightly, at various points, with a sharp knife.
2. Add all the ingredients to a large dish. Pour the olive oil and lemon juice over the chicken and sprinkle the herbs, salt and pepper over the chicken.
3. Cut each tomato in half and place over the chicken with cut side facing down.
4. Remove the base from each onion and sprinkle a pinch of salt under each one.
5. Follow the cooking instructions on the chicken’s packaging. Turn the chicken over mid way through cooking and switch to grill for the last 5 minutes. If the gravy looks too dry, add a splash of hot water.
For the coleslaw:
400g red cabbage
4 medium sized carrots, grated
1 apple, peeled and grated
Thumb of ginger, peeled and grated
5 spring onions, chopped
¼ red onion
1 tablespoon of olive oil
1 teaspoon of crushed mustard seeds
½ teaspoon of salt
¼ teaspoon of ground black pepper
Juice of ½ lemon
Juice of 1 orange
1. Slice the cabbage thinly with a sharp knife.
2. Grate the carrots and pour the orange juice over. Leave for ½ an hour.
3. Slice the red onion and pour the lemon juice over. Leave for ½ an hour.
4. Add all the ingredients and decorate with cress and mustard seeds.